Buttermilk Fantails

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Excited to share that I am partnering with Thermomix to bring you some amazing holiday recipes over the next couple of weeks!

First up the most delicious Buttermilk Fantails. Move over parker house rolls, there is a new dinner roll that I am serving on my Thanksgiving table. Best part, making them in the Thermomix is fast, easy, leaving me time to do hang out with my family over the holidays. (which is really the point of the holidays, right?!)

Similar to the traditional parker house roll, these are an enriched dough with eggs and butter, then baked in a really beautiful fan shape, creating an elegant and tasty dinner roll for your table. 

Make sure to tune in over the next couple weeks as I share with you some of these tasty recipes I created with Thermomix.  In the meantime head on over to their website  to enter for your chance to win a Thermomix! (which is just like winning your very own kitchen sous chef)

 


Buttermilk Fantails 

  • 6 oz. (12 Tbs.) unsalted butter, divided
  • 2 ¼ tsp. active dry yeast or 1  1/4-oz package
  • 2 oz. (1/4 cup) water
  • 1 Tbs. honey or sugar
  • 15 oz.  (3 cups) all-purpose flour plus more for kneading and dusting
  • 1 1/2 tsp. salt
  • 6 oz. (3/4 cup)  well-shaken buttermilk

 

Method using your Thermomix

Place butter into mixing bowl and melt 3 min/140°F/speed 2.  Transfer a bowl and set aside.  

 Place yeast, water and sugar into mixing bowl and warm 2 min/100°F/speed 2.

Add the flour, 4 oz. melted butter, buttermilk, and salt to the Thermomix. Knead for 4 to 6 minutes until dough is tacky but smooth. Remove dough from Thermomix and place in a bowl that has been sprayed with nonstick spray. Cover with plastic wrap and let dough rise until doubled, about 1 - 1 ½ hrs.

Spray a muffin tin with non-stick spray.

On a clean lightly floured surface, cut the dough in half. Roll one half of the dough out into a 12” square.  Brush with dough with 1 Tbs. melted butter. Using a knife or pizza cutter, cut the dough into 6 - 2” strips. Stack strips on top of each other then turn and cut into 5 equal pieces.

Place each piece in a muffin cutout in the muffin tin with the cutout sides facing up. Repeat process with remaining dough halve. 

Let dough rise until doubled.

Preheat oven to 375F°.

Bake until golden brown, about 20 to 25 minutes.  Brush with remaining 2 Tbs. butter and sprinkle with flaky sea salt. Serve warm.  

 

Traditional method
 

Melt the butter in a small bowl. Set aside but keep warm. 

In a small bowl, combine the yeast, water, and sugar. Let yeast mixture proof for about 5 minutes or until the mixture starts to bubble. 

In a large bowl (or bowl of stand mixer) combine the flour and salt. Add in the yeast mixture along with 8 tablespoons of butter, and the buttermilk. Knead using the dough hook or your hands until the dough is smooth but tacky. Place dough in a large bowl that has been sprayed with nonstick spray. Let dough rise until doubled, about 1 - 1 1/2 hours. 

On a clean lightly floured surface, cut the dough in half. Roll one half of the dough out into a 12” square.  Brush with dough with 1 Tbs. melted butter. Using a knife or pizza cutter, cut the dough into 6 - 2” strips. Stack strips on top of each other then turn and cut into 5 equal pieces.

Place each piece in a muffin cutout in the muffin tin with the cutout sides facing up. Repeat process with remaining dough halve. 

Let dough rise until doubled.

Preheat oven to 375F°.

Bake until golden brown, about 20 to 25 minutes.  Brush with remaining 2 Tbs. butter and sprinkle with flaky sea salt. Serve warm.  

 

***This is a sponsored post with Thermomix. All opinions are my own. Thanks so much for supporting brands that support me!